Coconut Cream Pie - cooking recipe

Ingredients

1 c. sugar
1/4 c. cornstarch
1/4 tsp. salt
3 c. milk
4 eggs, separated
3 Tbsp. butter or margarine
1 1/2 tsp. vanilla
1 c. flaked coconut
1/3 c. flaked coconut
1 (9-inch) baked pastry shell
4 egg whites
1/2 tsp. vanilla
1/4 tsp. cream of tartar
6 Tbsp. sugar

Preparation

For filling, in a medium saucepan combine sugar, cornstarch and salt; gradually stir in milk.
Cook and stir over medium heat until thickened and bubbly.
Reduce heat; cook and stir 2 minutes more.
Remove from heat.
Separate egg yolks from whites; set whites aside for meringue.
Beat egg yolks slightly. Gradually stir 1 cup of the hot mixture into yolks.
Return egg mixture to saucepan; bring to a gentle boil.
Cook and stir 2 minutes more. Remove from heat.
Stir in butter or margarine, vanilla and 1 cup flaked coconut.
Pour hot filling into baked pastry shell.